Panqué de Nuez (Pecan Pound Cake)

Panque de nuez sliced and on a cutboard.

5 from 4 votes

You’ll welcome a slice of this moist and buttery Panqué de Nuez any time of the day. It’s dense yet ultra soft and flavored with nuts and cinnamon. Drizzled with Mexican caramel and chopped pecans, one loaf disappears fast!

Prep Time10

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: Mexican

Servings: slices

Calories: 382kcal

Author: Maggie Unzueta

Ingredients

1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
¾ cup butter
6 tablespoon sugar
½ cup pecans roughly chopped
3 eggs
1 tablespoon milk
1 teaspoon vanilla
5 tablespoon honey

Toppings:

½ cup cajeta (or dulce de leche)
pecans (as desired)

Instructions

Preheat oven to 350 degrees F.
Grease and line the base of a 9x5 loaf pan with wax paper.
Sift flour, cinnamon, and baking powder into a large bowl.
Cut the butter into the flour. Mix until the mixture looks like breadcrumbs.
Add in the sugar and chopped pecans.
In a separate bowl, beat the eggs together with milk and vanilla.
Stir in the honey.
Add the wet ingredients to the dry flour mixture. Gently mix everything together.
Very important! Do not overmix.
Mix only until the dry ingredient have mixed with the wet ingredients.
The batter will still be lumpy.
Pour the batter into the prepared pan.
With a spatula, smooth out the top of the batter.
Bake in the oven for 50-60 minutes, or until the cake is lightly browned.
Insert a toothpick or a wooden skewer into the center of the cake. If it comes out clean, it's ready.
Cool cake in pan for 10 minutes.
Turn it out and let it cool on the rack a little while longer.
Drizzle with dulce de leche and spread all over the bread.
Sprinkle the chopped nuts on top of the the dulce de leche.
Slice and enjoy!

Notes

When greasing the pan with nonstick spray, be sure to get the edges of the pan. It may seem like too much greasing and lining, but I have found this to be the best way to make sure it does not stick to the pan.

Storing Instructions

Leftover bread will keep well in an airtight container for up to 5 days. Store at room temperature.

Freezing Instructions

Wrap the bread in plastic wrap. Then place in a freezer bag, removing as much air as possible. It is best to store cooled bread without the cajeta topping. Consume within 3-4 months.

Nutrition